100 pcs. 21-25 Gold Coast “Perfection” tail on shrimp
2 Gal. Water
2 C Lemon juice
2 C White wine
2 C Sliced onions
1 C Celery, chopped
4 ozs. Kosher salt
1 tsp. Crushed peppercorns
3 Bay leaves
20 Parsley stems
2 head Romaine, fine julienne
2 head Treviso, fine julienne
4 C Cocktail sauce
5 Lemons, sliced
Bring all ingredients to a boil.
Return to a boil and cook an additional 3-5 minutes.
Drain, shock, drain and hold iced for service.
Toss the treviso and romaine together in center of service plate.
Arrange chilled shrimp around lettuce mound.
Dot cocktail sauce between shrimp.
Garnish with lemon twists.